Thursday, June 2, 2011

Spiced Carrot Cake with Caramel Cream Cheese Frosting

I realize that this isn't the best photo, but this cake is super moist and delicious.  And the icing is to die for!
Spiced Carrot Cake with Caramel Cream Cheese Frosting
Recipe modified from Taste of Home

1 package spice cake mix
3.4 oz. package instant vanilla pudding mix
4 eggs
3/4 c. water
1/2 c. applesauce
1/4 c. canola oil
1 c. shredded carrots
8 oz. can crushed pineapple, drained
1/2 c. flaked coconut

In a large bowl, combine the cake mix, pudding mix, eggs, water, applesauce and oil; beat on low speed for 30 seconds, then on medium for 2 minutes.
Fold in the carrots, pineapple and coconut until just blended.
Pour into greased 9x13" cake pan.
Bake at 350 for 30-35 minutes, or until toothpick comes out clean.
Cool completely.

1/2 c. butter, softened
4 oz. cream cheese, softened
3 c. powdered sugar
1/4 c. caramel ice cream topping
1 Tbsp. milk

Beat butter and cream cheese until fluffy.
Add sugar, ice cream topping and milk, mixing thoroughly.
Add more milk if necessary to reach the desired consistency.
Spread frosting over cooled cake.

Store cake (covered) in the refrigerator.

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